1 cup sorghum flour (jowar flour)
1 cup pearl millet (bajri flour)
pinch of salt, optional
water as needed
rice flour as needed

Boil the water and set aside until needed. Using a clean working surface, mix the flours together and make a well in the center. Add the salt. Slowly and carefully, add the hot water as needed. I recommend you use a fork to combine the flour and water together in a motion very similar to scrambling an egg. Now using your hands, knead the dough well for a few minutes until it comes together easily. The dough should be soft and elastic. Sprinkle the work surface (and your hands) with a little rice flour to prevent the dough from sticking. Make small dough balls (golf ball size). Now using your palms, first flatten the dough and start pressing the dough until you get a round circular shaped flatbread about 6-7 inches in diameter. The bhakri should also be uniformly thick in size (about 1/8 inch thick). You can also use a rolling pin if you wish, but traditionally bhakri is made using your hands.

Meanwhile heat a flattop griddle or tawa on medium high heat. A cast iron pan works really well but if you don’t have any of these, don’t worry you can always just use a regular frying pan.

Gently pick up the bhakri and flip it onto the hot griddle. Let it cook for 1 or so minute. Sprinkle the topside with a few drops of water and then flip the bhakri over. Let cook for an additional minute or two and then carefully transfer it to an open burner or flame on low heat for a just a few seconds. Use tongs to flip it over and be careful not to burn yourself. You should get a few black spots on each side and a delicious toasty aroma. Obviously this step works best if you have a gas stove but this can also be just as easily done on an electric stove. If you feel uncomfortable, you may omit this step altogether and just cook it a few minutes longer on the griddle. Serve it with a little ghee or butter along with any traditional Indian meal.

Usually served with spicy non-veg dish

Bhakri is a type of Maharashtrian flatbread which can be made using rice flour, sorghum flour, pearl millet or a combination of various flours. This type of flatbread is thicker and has a more coarse texture than chapati or roti. Bhakri is also very high in dietary fiber and more easily digestible. It is also made using absolutely no oil so it is much healthier as well. The rice, sorghum and pearl millet flours can easily be found in any Indian grocery store or organic/health food markets.

Recipe Source: Sadhana Ginde, http://www.bellaonline.com/articles/art24702.asp